Thai lemongrass chicken

Ingredients

6 tsp cornflour

18 tsp water

Veg oil

Chicken stock

60 whole birds eye chillies

1½ cups minced lemongrass

6 tbsp crushed garlic

12 tbsp sugar

12 red chillies (fine sliced)

6 tbsp Thai fish sauce

6 sliced onions

1 bunch coriander

6 carrots (strips)

Method

1.      Coat the chicken in the water and cornflour before sauté until golden brown.

2.      Sweat down the onions & garlic in a little olive oil until lightly browned.

3.      Add the lemon grass, sugar & whole chillies.

4.      Pour in the chicken stock & bring to the simmer before adding the carrots.

5.      Cook until the chicken is tender about 35-40 mins, remove from the heat.

6.      Remove the whole chillies.

7.      Add the sliced chillies & coriander & season with the fish sauce.

8.      Serve with steamed sticky rice.